Prize Winning Wild Harvest Bisque

YIELD: 24 servings (apx. 8 oz. each)

Minnesota Wild Rice
1 pound
2 quarts
Cook wild rice using one of the following methods. Drain; set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer).

Range: Combine in heavy stock pot. cover and bring to boil. Reduce heat and simmer 40-50 minutes or until grain just start to open.

Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grain are open. Cooking time may vary with type of steamer.
Large acorn squash4Cut Squash in half lengthwise, discard seeds; place cut-side down on waxed paper. In microwave, cook on high 8-10 minutes, until fork tender. Let cook slightly; set aside.
Medium onions, chopped
Medium tart apples,
peeled, cored and diced
Curry powder
1/2 pound

1/4 cup
In stockpot, combine ingredients and cook 5-7 minutes, stirring occasionally.

In food processor, combine squash and onion mixture; process until smooth. Return to stockpot.
Chicken broth
Salt and pepper
Garnish: slivered
almonds and parsley
7 cups
5 cups
to taste
Add ingredients and wild rice; stir to blend. Heat thoroughly but do not boil. Garnish with almonds and parsley.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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